Lucky Leprechaun Pie

What you need:

• 1 small box of instant Pistachio pudding
• Milk
• 1 ready made graham cracker pie crust
• Cool whip
• green candy sprinkles

What you do:
Make the pudding according to the package directions for a pudding pie. Pour the pudding mix into the pie crust. Spread whipped cream over the top. Decorate with green sprinkles. Chill until time to serve.
Makes 1 pie.

Paddy’s Favorite Punch

Ingredients:

• 1 quart lime sherbet, softened
• 1/2 cup limeade concentrate
• 2 tablespoons Sugar
• 2 (12oz) can lemon-lime soda

• 1 to 2 cups ice, crushed

Directions:

Blend the sherbet, limeade and sugar in a large punch bowl. Add the ice. Slowly pour in the soda. You can float lime slices on the top for decoration as well.

Lucky O’ the Irish Pudding

Ingredients:

• Instant pudding – vanilla or cream cheese flavor
• Food coloring – green
• Baby food jars or small containers with a lid

Directions:

Prepare pudding like it says on the box. Put a small amount of pudding in each jar. Put a few drops of the green food coloring on top of the pudding. Put on the lids. Let the children t stir or shake the “magic” and watch it turn green.

Magic Leprechaun Milk

What you need:

• Green food coloring
• Milk
• Glass for each child

Directions:

Place one drop of food coloring into an empty clear cup or glass. Pour milk into the glass. Stir carefully. The milk will turn green like magic!

Shamrock IceCream Sandwiches

Directions:

• 1 batch of Butter Cookie Dough
• 3 – 4 drops food coloring, green
• 1 pint green ice cream

Directions:

1. Make the cookie dough as directed. Put in the food coloring when the liquid ingredients are added. Cover the bowl and place in fridge until the dough is firm about four hours
2. When dough is thoroughly chilled preheat oven to 350 degrees.  Roll out dough on a table sprinkled with flour to 1/4-inch thickness. Cut cookies out with a shamrock cookie cutter. Put the cookies on ungreased cookie sheet.
3. Bake the cookies 8 to 20 minutes, depending on how thick they are, or until lightly brown on the edges. Remove from the cookie sheet and allow to cool.
4. As the cookies cool remove ice cream from freezer and let sit at room temperature about 10 minutes. You want it slightly soft. Spread about four tablespoons of ice cream onto one cookie. Place another cookie, flat side down, on ice cream. Press lightly and repeat for each of the cookies. Wrap each ine  plastic wrap and freeze until firm. They need to freeze for at least two hours.

Yield:  6 to 8 ice cream  sandwiches.

Butter Cookie Dough Recipe

Ingredients:

• 3/4 cup butter at room temperature
• 1/4 cup of sugar
• 1/4 cup of lightly packed brown sugar
• 1 egg yolk
• 1 ¾ cup flour
• 3/4  tsp. baking powder
• 1/8 tsp. salt

Directions:
Mix butter, sugar, brown sugar and egg yolk in a bowl. Now put in the flour, baking powder and salt. Stir and mix everything together well. Chill dough for several hours.

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